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Healthy Fall Harvest Salad - Easy Thanksgiving Salad Recipes with Pomegranate

A vibrant Fall Harvest Salad combining pomegranate seeds, feta cheese, toasted nuts, and crisp mixed greens with a honey-balsamic dressing — ready in just 25 minutes for a flavorful and colorful autumn dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 cups mixed greens
  • 1 cup pomegranate seeds
  • 1/2 cup crumbled feta cheese
  • 1/2 cup walnuts or pecans
  • 1/4 cup sliced red onion
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • Salt and pepper to taste

Method
 

  1. Wash and dry the mixed greens thoroughly.
  2. In a large bowl, combine greens, pomegranate seeds, feta cheese, and red onion.
  3. Toast walnuts or pecans at 350°F for 8–10 minutes until fragrant; let cool.
  4. Whisk together olive oil, balsamic vinegar, honey, salt, and pepper until emulsified.
  5. Add cooled nuts to salad, drizzle dressing just before serving, and toss gently to coat.

Notes

To make ahead, store components separately and assemble just before serving. Substitute nuts with pumpkin or sunflower seeds for a nut-free version.